Garlic-Parmesan Crusted Baked Chicken
Juicy baked chicken breasts coated in a crispy panko and Parmesan crust seasoned with garlic and Italian herbs, ready in about 30 minutes on one baking sheet.
Equipment
- Baking sheet
- Aluminum foil
- Meat mallet or heavy pan
- 2 shallow bowls
- Instant-read thermometer
Ingredients
- 4 boneless skinless chicken breasts about 1.5 to 2 lb total, pounded to 1/2-inch thickness
- 1 cup panko breadcrumbs
- 0.5 cup Parmesan cheese freshly grated preferred
- 2 tsp garlic powder or 3 cloves minced fresh garlic
- 1 tsp Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil or melted butter mixed into breadcrumbs
- 1 large egg beaten
- 1 tbsp fresh parsley chopped, optional garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil and spray with cooking oil.
- Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or the bottom of a heavy pan. Season lightly with salt and black pepper on both sides.
- In a shallow bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, and olive oil or melted butter. Mix until the breadcrumbs are evenly moistened.
- Beat the egg in a second shallow bowl. Dip each chicken breast in the beaten egg, letting excess drip off, then press firmly into the breadcrumb mixture to coat both sides.
- Place the coated chicken on the prepared baking sheet in a single layer with space between pieces. Let rest 2 to 3 minutes for the coating to set. Optionally spray the tops lightly with cooking spray for deeper browning.
- Bake for 18 to 22 minutes until the internal temperature reaches 165°F and the crust is deep golden brown.
- Remove from oven and let rest 5 minutes before slicing. Garnish with chopped fresh parsley if desired and serve immediately.
